Blue corn tortilla chips
are topped with crumbled blue cheese and sliced portobello mushrooms
and baked. Serve with salsa.
Blue
Cheese Nachos
- 1 pound blue corn tortilla
chips
8 ounces Wisconsin mild blue cheese
6 ounces Portobello mushrooms, sliced
2 jalapeños, seeded and diced
Salsa for accompaniment
- Arrange chips on a large
serving platter, sprinkle with blue cheese and Portobello mushrooms.
- Bake at 350°F (175°C)
for 5 minutes. Remove from oven.
- Slide chips onto another
plate. Sprinkle with jalapeños.
- Serve with salsa.
Makes 2 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
to
your personal ZipList Recipe Box where you can store all of
your favorite web recipes in one place and easily add ingredients
to your shopping list.
